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1.Preheat An Oven To 400 Degrees F (200 Degrees C). Prepare A Baking Sheet With Cooking Spray. 2.Mix The Eggplant, Cherry Tomatoes, Peppers, And Onions Together On The Pan. 3.Blend The Minced Garlic With 2 Tablespoon Of The Olive Oil And Black Pepper. Pour Over The Vegetables, Toss To Coat. 4.Roast For 20-25 Minutes, Or Until Nicely Browned And The Eggplant Is Tender. Set Aside. 5.Heat A 10-Inch Skillet Over Medium-High Heat And Coat With 1 Tablespoon Of Olive Oil. Brown The Sundried Tomato Chicken Sausage Slices. 6.Add The Red Wine, Cook 1 Minute, Add The Pasta Sauce, Chicken Broth, Chopped Basil And Sundried Tomatoes. 7.Reduce Heat And Simmer 3-5 Minutes. 8.Serve Immediately With The Roasted Vegetables, And Garnish With Fresh Basil Leaves.
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